Cooking innovations [ using hydrocolloids for thickening, gelling and emulsification
"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now...
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2014
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| Subjects: | |
| Online Access: | Crcnetbase |
Internet
CrcnetbaseBadak Internet Collection
| Call Number: |
TP453 C65 N87 2014 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1000163552 | Electronic Resource | Electronic Book | Available |